Principle
Substances with an emulsifying effect are added to foods to make a stable emulsion out of two immiscible liquid phases, such as oil and water. Emulsifiers such as lecithin and proteins are used, e.g. to produce margarine, mayonnaise and ice cream. The emulsifying effect of various substances is tested in this experiment.

 

What you can learn about


 Emulsifying effect in foods


 

Benefits


Easy teaching and efficient learning by using interactive experimentation PHYWE-Software

Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered